here in denver the weather has been unpredictable. 80s and dry heat one week, torrential downpours and humidity the next. tomorrow we are expecting the first snow of the season, of course to be followed again by warmer weather.
but now that seasons are changing and the promise of cooler weather is on the way (snow is dusting the mountains – one of my favorite sights), it’s time for baking and making soups. this week i made a zesty mexican soup, using the last of the tomatoes and jalapenos from my garden. i’m researching vegetarianism and this soup shows that moving in that direction is definitely do-able.
- 1 medium onion, minced
- 4 medium cloves garlic, chopped
- 2 TBS red chili powder
- 3 cups vegetable broth
- 1 small to medium green bell pepper, diced
- 1 jalapeno, diced
- 1 small zucchini, diced
- 1 cup finely chopped kale
- 1 15 oz can (BPA free) diced tomatoes (or diced fresh tomatoes)
- 2 cups or 1 15 oz can (BPA free) black beans, rinsed
- 1 cup frozen yellow corn
- 1 4 oz can (BPA free) diced green chili
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 cup chopped fresh cilantro
- salt and pepper to taste
- shredded cheese for topping
- Sauté onion, garlic, and green peppers over medium heat for about 5 minutes, stirring often.
- Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
- Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer.
- Add zucchini and kale and cook for 5 more minutes. Add chopped cilantro, salt, and pepper and cheese.